cmote  stokk*" 


STATE  OF  KENTUCKY 





*rar 


ffAR 


^4 


t-USt, 


REPORT 

OF  THE  DEPARTMENT  OF 

HOTEL 

INSPECTOR 

FROM  JUNE  16,  1914,  TO 
NOVEMBER  30,  1915 


J.  L.  REED,  Hotel  Inspector 
LYNE  HERNDON,  DEPUTY 


REPORT  OF  THE  DEPARTMENT  OF 
HOTEL  INSPECTOR 


Frankfort,  Kentucky, 

December  1st,  1915. 

To  His  Excellency, 

Governor  James  B.  McCreary. 

Dear  Sir': — 

By  an  Act  of  the  Legislature  approved  by  yon  March 
23rd,  1914,  which  law  became  effective  June  16th,  1914, 
providing  for  the  appointment  by  the  Governor  of  a 
Hotel  Inspector  and  a Deputy  Hotel  Inspector,  on  June 
16tli,  1914,  we  received  our  commissions  at  your  hands 
and  went  assiduously  to  work  to  carry  out  the  provisions 
of  the  law. 

We  herewith  submit  a report  of  the  Department  of 
Hotel  Inspection  covering  the  period  from  June  16th, 
1914,  to  November  30th,  1915. 

Dr.  Wiley,  the  noted  chemist,  has  made  the  statement 
that  the  most  important  industry  in  the  world  is  that  of 
feeding  the  human  race.  If  this  is  true  in  general,  we 
dare  say  that  the  most  important  phase  of  the  hotel  in- 
dustry is  that  of  providing  food  and  shelter  for  the  trav- 
eling public.  The  hotel  is  one  of  the  essential  factors 
in  the  advancement  of  this  common  welfare.  To  elimi- 
lmte  it,  would  in  a large  measure  retard  the  great  com- 
mercial and  social  wave  that  has  traversed  our  continent. 

TAKES  EXCEPTIONAL  ABILITY. 

The  hotel  business  lias  been  looked  upon  by  too  many 
would-be  hotel  proprietors  as  one  that  requires  little, 
if  any,  preparation.  We  regret  to  say  that  this  idea  is 
harbored  by  too  many  men  who  are  endeavoring  to  con- 


duct  hotels  in  this  State.  The  mere  fact  that  one  is  pos- 
sessed of  average  ability  in  other  lines  does  not  signify 
that  he  will  be  a successful  hotel  manager  or  proprietor. 
The  practical  details  of  the  hotel  business  are  numerous 
and  varied  and  a definite  knowledge  of  them  can  only 
be  acquired  by  actual  experience  in  doing.  Efficiency  is 
not  alone  in  knowing  how,  but  in  being  able  to  apply  the 
knowledge  so  as  to  accomplish  th6  most  effectual  results. 

NO  LONGER  EXPERIMENT. 

Hotel  inspection  in  Kentucky  is  no  longer  an  ex- 
periment, but  it  is  now  a recognized  fact  that  the  pur- 
pose for  which  the  hotel  inspection  law  was  enacted  is 
rapidly  being  realized.  The  wide-awake  and  successful 
hotel  proprietor  is  not  slow  to  foresee  the  benefit  derived 
from  an  inspection  and  favorable  report  made  of  liis 
place  of  business  by  one  who  is  giving  his  entire  time 
and  energy  to  such  work.  He  fully  appreciates  the  fact 
that  the  reputation  of  conducting  a clean,  orderly  and 
safe  hotel  is  the  most  valuable  business  asset  he  can 
possess. 

NO  STANDARD  OF  SAFETY. 

There  had  been  no  standard  of  safety  and  sanitation 
provided  or  adopted  for  the  hotels  and  restaurants  of 
Kentucky  until  the  passage  of  Chapter  82,  enacted  March 
15th,  1914,  and  signed  by  the  Governor  March  23rd,  1914. 
The  hotel  men  themselves  did  not  know  to  whom  to  ap- 
peal for  advice  in  matters  of  sanitation,  and  oftimes  the 
traveling  public  was  compelled  to  endure  inconceivable 
conditions. 

1,400  HOTEL  AND  RESTAURANT  INSPECTIONS. 

The  rules  and  regulations  adopted  by  the  Hotel  In- 
spector, which  are  made  the  basis  of  hotel  inspection,  are 
reasonable  and  are  being  applied  without  working  a se- 
rious hardship.  These  rules  and  regulations  were  not 
adopted  by  the  Hotel  Inspector  until  June  16th,  1914. 
Since  that  time  over  1,400  inspections  of  hotels  and  res- 
taurants have  been  made  by  the  Hotel  Inspector  and  his 


7 7.  /9/yfiiT  iWf'l-/' 


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Deputy.  There  are  approximately  1,800  hotels  in  the 
State,  and  of  this  number  200  have  more  than  thirty 
sleeping  rooms  for  transient  guests.  At  least  one-fourth 
of  the  hotels  that  have  been  inspected  were  found  to  be 
in  such  an  insanitary  condition  that  written  orders  were 
issued  on  the  proprietor,  property  owner,  or  both,  by 
the  Hotel  Inspector  or  his  Deputy.  The  other  three- 
fourths  were  found  to  be  reasonably  clean  and  were  be- 
ing conducted  in  accordance  with  the  hotel  rules  and  reg- 
ulations. 


THAT  SPIRIT  OF  CO-OPERATION. 


The  standard  of  safety  and  sanitation  in  hotels 
adopted  is  in  line  with  what  the  progressive  and  up-to- 
date  hotel  men  have  considered  essential  for  the  success 
of  their  business.  Such  proprietors  look  upon  hotel  in- 
spection as  a helpful  agency  in  carrying  out  their  ideas 
for  the  improvement  of  conditions  in  and  about  their 
places.  It  is  that  spirit  of  co-operation  which  has  enabled 
the  inspectors  to  accomplish  the  results  which  are  so  ap- 
parent to  the  travelers  in  the  State. 


THE  DEFECTS. 


It  is  not  uncommon  in  our  inspection  work  to  find 
a hotel  in  good  condition  and  up  to  the  standard  witli 
the  exception  of  one  or  two  parts.  A hotel  is  often 
judged  by  the  condition  of  those  parts  that  do  not  con- 
form to  the  requirements. 

Some  of  the  reasons  for  the  existence  of  the  unfa- 
vorable hotels  that  we  have  inspected  are : inadequate 
buildings ; incompetent  help ; lack  of  organization  of  help ; 
and  lack  of  system  in  general. 


LIGHT  AND  VENTILATION. 


One  of  the  essentials  for  a clean,  safe  and  comforta- 
ble hotel  is  that  the  hotel  building  be  well  lighted  and  ven- 
tilated. Too  frequently  I find  buildings  being  used  lor 
hotels  that  are  poorly  lighted  and  ventilated,  thus  caus- 
ing dampness  to  exist,  which  results  in  an  offensive  odor 
and  furnishes  quarters  for  the  harboring  of  disease 


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4 


germs.  These  conditions,  generally,  can  be  overcome,  in 
a measure,  by  providing  openings  for  light  and  ventila- 
tion; sometimes  the  installing  of  a ventilator  or  a fan 
will  furnish  a sufficient  amount  of  ventilation. 

WALLS  AND  CEILINGS. 

It  is  not  uncommon  to  find  dilapidated  and  unclean 
walls,  ceilings  and  floors  in  rooms.  Especially  is  this 
true  in  kitchens,  sleeping  rooms,  store  rooms,  toilets  and 
cellars.  The  majority  of  such  hotel  buildings  are  occu- 
pied by  tenants,  and  due  to  the  lack  of  co-operation  on 
the  part  of  the  property  owners  and  tenants  these  un- 
favorable conditions  have  not  been  modified.  We  are 
pleased  to  say  that  with  the  exception  of  a very  few  cases 
satisfactory  modifications  have  been  brought  about  by 
written  orders  served  on  the  property  owner  or  owners. 
Many  of  the  property  owners  live  in  other  States  and 
are  not  aware  of  the  unfavorable  conditions  of  their 
buildings  until  notified  by  the  Hotel  Inspector  or  his 
Deputy. 


NECESSARY  CHANGES. 

In  many  cases  we  have  found  tenants  in  hotels  back- 
ward in  asking  for  the  necessary  changes  for  fear  their 
rent  would  be  raised.  In  such  cases  a tenant  is  standing 
in  his  own  light,  for  invariably  a reputation  of  having  a 
safe  and  sanitary  place  would  prove  a profitable  asset 
to  his  business  and  he  can  well  afford  to  pay  an  addi- 
tional rent. 


AN  EXAMPLE. 

This  statement  is  verified  by  one  concrete  case  we 
have  in  mind.  Upon  inspection  of  this  hotel,  we  found  it 
in  such  an  insanitary  and  unsafe  condition  that  many 
of  the  traveling  public  were  afraid  to  become  its  guests. 
The  property  owner  was  required  to  make  the  necessary 
changes  and  by  so  doing  incurred  a large  expense.  To 
offset  the  additional  expense  he  was  obliged  to  ask  more 
rent.  Much  to  the  displeasure  of  the  tenant  he  agreed 
to  meet  the  demand.  Within  a short  time  after  the  build- 


5 


ing  had  been  improved  the  business  of  the  hotel  in- 
creased at  least  fifty  per  cent.,  and  thus  benefited  the 
tenant  to  such  an  extent  that  he  was  the  gainer  in  the  end. 

NEED  DESERVE  FUND. 

The  inspectors  have  found  many  instances  where 
the  property  owner  was  not  in  the  habit  of  diverting  a 
certain  per  cent,  of  the  rent  to  necessary  repairs,  thus 
allowing  the  building  to  depreciate  in  value,  besides  in- 
conveniencing the  tenants.  They  have  found  other  in- 
stances where  the  hotel  inspection  law  had  actively  at- 
tracted the  attention  of  the  property  owner  before  an 
inspection  was  made. 

CONSTANTLY  CHANGING  HANDS. 

We  regret  to  say  that  too  many  of  our  smaller  hotel 
buildings  are  simply  trading  propositions  and  are  con- 
stantly changing  hands.  In  such  cases  it  is  rather  a diffi- 
cult matter  to  get  improvements  made  when  needed. 
When  an  order  is  issued  at  the  time  an  inspection  is 
made,  he  frequently  disposes  of  it  before  the  time  for 
fulfilling  the  order  expires,  making  it  necessary  for  the 
Inspector  to  issue  a new  order  on  the  purchaser.  Such 
difficulty  is  avoided  when  a new  tenant  is  procured  at 
the  time  the  property  changes  hands,  for  then  a certifi- 
cate to  conduct  a hotel  is  withheld  from  the  tenant  by 
the  Hotel  Inspector  until  the  necessary  improvements 
.are  made. 


LACK  OF  KNOWLEDGE. 

Many  of  the  unfavorable  conditions  that  we  have 
found  in  kitchens,  dining  rooms  and  sleeping  rooms  were 
attributed  to  the  lack  of  knowledge  on  the  part  of  the  em- 
ployes in  charge  of  how  such  parts  should  be  maintained. 
We  feel  that  many  will  say  that  every  girl  has  an  oppor- 
tunity to  gain  a knowledge  of  domestic  duties  in  her  home. 
That  is  true  to  some  extent,  but  the  training  that  the  av- 
erage girl  gets  in  her  home  is  not  sufficient  to  equip  her  to 
become  an  efficient  employe  in  the  majority  of  our  ho- 
tels. If  she  is  to  be  a cook  in  a hotel,  she  must  have  a 


6 


knowledge  of  foods  as  to  quality,  storage  and  liow  they 
should  be  prepared.  To  be  explicit,  will  say  that  on  an 
inspection  of  a certain  hotel  we  found  that  the  cook  was 
in  the  habit  of  placing  meat  directly  in  contact  with  the 
ice  in  the  ice-box,  and  that  much  meat  had  become  un- 
wholesome and  unfit  for  use  as  a food  by  such  method. 
On  reminding  her  of  the  danger  of  such  practice,  we  dis- 
covered that  she  was  perfectly  ignorant  as  to  the  proper 
method  of  storing  meats.  We  even  found  that  she  was 
unable  to  detect  tainted  meats  satisfactorily,  also  that 
she  was  deficient  in  the  knowledge  of  how  certain  kinds 
of  meat  should  be  prepared  so  as  to  become  the  most 
palatable.  If  that  cook  could  have  had  some  training  as 
to  quality,  storage  and  preparation  of  meats  prepara- 
tory to  assuming  the  position  of  cook  in  this  hotel,  she 
would  not  have  labored  at  a disadvantage  to  herself  and 
the  proprietor. 

TRAINING  SCHOOL. 

Frequently  we  find  waitresses  in  dining  rooms,  and 
girls  caring  for  sleeping  rooms,  performing  their  duties 
m a very  unsatisfactory  manner,  simply  because  they 
haven’t  a definite  understanding  of  how  the  work  should 
be  performed  so  as  to  be  the  most  conducive  to  the  wel- 
fare of  the  hotel  and  to  the  traveling  public.  We  have 
schools  where  young  people  can  be  trained  for  many  vo- 
cations. It  would  be  to  the  interest  of  the  hotels  of  this 
State  if  some  plan  could  be  formulated  whereby  facili- 
tis  could  be  offered  to  young  people  desiring  to  become 
employes  in  hotels  that  they  might  receive  training  to 
that  end.  Many  of  the  insanitary  and  unsatisfactory  con- 
ditions found  in  hotels  can  justly  be  attributed  to  the 
lack  of  organization  of  help  and  lack  of  system  in  gen- 
eral. On  discussing  these  matters  with  the  proprietor 
or  manager  we  have  ascertained  that  they  were  ignorant 
as  to  the  necessity  of  organizing  their  help.  From  our 
experience  with  the  hotel  work,  as  well  as  in  our  experi- 
ence of  inspecting  hotels,  we  well  know  that  the  first  es- 
sential after  help  has  been  obtained  is  that  the  proprietor 
or  manager  make  an  assignment  of  work  to  each  indi- 
vidual, and  to  speak  of  the  manner  in  which  he  desires, 
to  have  it  performed. 


7 


RULES  AND  REGULATIONS. 

Rules  and  regulations  as  is  embodied  in  Chapter  82 
of  the  Acts  of  the  1914  Legislature  for  hotels  and  restau- 
rants greatly  assist  employes  in  performing  their  work, 
as  they  show  the  standard  which  should  be  maintained 
in  each  department,  and  in  that  way  are  helpful  to  pro- 
prietor and  employe.  We  frequently  find  a copy  of  the 
law  tacked  up  in  the  kitchen  or  dining  rooms  and  the 
help  referring  to  them  from  time  to  time  with  a desire 
to  meet  the  standard  required  therein.  Many  employes 
have  made  the  statement  to  us  that  the  rules  assisted 
greatly  in  their  endeavor  to  perform  the  work  success- 
fully. Proprietors  and  managers  as  well  have  said  that 
the  rules  served  as  a very  helpful  agent  to  them  in  the 
way  of  securing  co-operation  on  the  part  of  their  em- 
ployes. We  know  of  instances  where  the  proprietors 
demand  the  employes  to  make  a study  of  the  rules  and 
regulations,  especially  of  the  parts  pertaining  to  their 
particular  work  or  department  in  the  hotel. 

TOILETS  MOST  DIFFICULT. 

To  the  average  hotel  man  the  toilets  are  the  most 
difficult  parts  he  has  to  keep  in  a clean  and  sanitary  con- 
dition. It  is  an  easy  matter  for  such  parts  to  quickly 
become  detrimental  to  the  welfare  of  the  hotel  and  a 
menace  to  public  health.  Plenty  of  hot  water,  soap  pow- 
der and  elbow  grease,  applied  daily,  will  prove  more  sat- 
isfactory than  all  the  so-called  deodorizers  on  the  market. 
Too  often  these  strong  smelling  chemicals  simply  cover 
up  offensive  odors  by  producing  a more  intense  one,  and 
are  not  recommended  by  the  Hotel  Inspector  or  the  State 
Board  of  Health.  We  find,  as  a rule,  where  strong  chem- 
icals are  used  to  cover  up  offensive  odors  emanating  from 
an  unclean  toilet  or  urinal,  little,  if  any,  care  is  given 
them  in  the  way  of  scrubbing  and  cleaning,  and  the  chem- 
ical is  expected  to  do  the  work.  The  results  are  unfavor- 
able and  unsatisfactory.  We,  therefore,  urge  that  more 
attention  be  given  to  the  thorough  cleaning  of  toilets 
and  urinals  and  use  less  strong  smelling  chemicals. 
Toilets  should  be  cleaned  daily,  or  more  often,  if  neces- 
sary. In  connection  with  the  above  conditions  and  where 


8 


we  have  found  outside  toilets  constructed  on  the  ground 
level,  we  have  demanded  the  construction  of  a Septic 
Tank  under  the  plans  and  specifications  as  laid  down  in 
the  bulletin  published  by  the  State  Board  of  Health,  and 
our  demands  have  been  carried  out  in  almost  every  in- 
stance. 


IN  THE  KITCHEN. 

The  kitchen,  which  is  the  most  important  part  of 
every  hotel,  is  frequently  found  to  be  the  most  poorly 
managed  part.  In  many  cases  articles  are  left  where 
last  used,  instead  of  being  returned  to  tlieir  proper  places. 
For  instance,  cooking  utensils  are  too  often  left  on  the 
range  to  gather  dust  and  form  a resting  place  for  nu- 
merous flies  and  other  insects;  dishes  after  being  used 
are  allowed  to  stand  on  the  tables  until  the  next  meal; 
knives,  forks,  spoons,  etc,,  are  left  lying  around;  food 
is  allowed  to  stand  where  it  can  be  reached  easily  by 
rats,  mice,  roaches,  flies  and  dust.  The  floor  is  often 
dirty,  especially  under  the  tables  and  in  the  corners. 
Such  conditions  well  indicate  a lack  of  system  and  reflect 
upon  the  general  management  of  the  hotel.  In  connection 
with  the  above,  we  found  in  our  inspections,  in  a city  of 
fifteen  thousand  inhabitants,  conditions  that  we  could 
not  think  existed.  In  five  restaurants  and  one  hotel  in 
this  city  we  found  the  owners  of  the  buildings  had  in- 
stalled in  each  of  these  locations  toilets,  which  is  con- 
trary to  all  laws  under  the  State  Board  of  Health.  , In 
every  instance  the  property  owner  was  issued  an  order 
to  dismantle  same,  which  is  being  done  under  the  super- 
vision of  the  Health  Officer  of  that  city  at  the  instigation 
of  the  Mayor. 

GARBAGE  DISPOSAL. 

The  proper  disposal  of  garbage  seems  to  be  one  of 
the  most  perplexing  problems  confronting  the  smaller 
hotels.  Prior  to  the  adoption  of  the  hotel  rules  very  few 
of  them  had  adequate  facilities  for  properly  caring  for 
and  removing  the  waste  products.  In  many  instances 
leaky  barrels  or  boxes  were  used,  which,  from  a sanitary 
standpoint,  were  absolutely  useless.  The  hotel  rules  re- 


9 


quire  a metal  receptacle  with  a tightly  fitting  cover,  the 
contents  of  which  must  be  moved  as  often  as  necessary 
to  prevent  decomposition  and  overflow.  We  can  safely 
say  that  no  proprietor,  who  has  provided  his  hotel  with 
suitable  garbage  containers,  in  compliance  with  the  rules 
of  the  Hotel  Inspector,  would  ever  return  to  the  old 
methods  of  garbage  disposal. 

THE  SLEEPING  ROOMS. 

No  part  of  a hotel  is  observed  more  closely  by  the 
traveling  public  than  the  sleeping  rooms.  It  is  not  un- 
common to  find  such  rooms,  especially  in  the  country  ho- 
tels, poorly  lighted  and  ventilated,  the  ceiling  and  walls 
dirty,  the  carpets  badly  worn  and  in  many  cases  unfit  for 
use.  Such  conditions  are  far  from  being  conducive  to 
the  health  and  comfort  of  the  occupants,  as  well  as  being 
detrimental  to  the  welfare  of  the  hotel.  We  believe  that 
the  time  is  not  far  distant  when  the  custom  of  papering 
ceilings  and  walls  in  public  sleeping  rooms  will  be  a thing 
of  the  past.  It  is  a known  fact  that  paper  on  ceilings 
and  walls  frequently  becomes  loose  and  furnishes  harbor- 
ing places  for  disease  germs  and  bedbugs.  The  State 
Board  of  Health  recommends  that  ceiling  and  walls  in 
sleeping  rooms  either  be  painted  or  calcimined,  instead  of 
papered;  and  in  cases  where  the  floors  are  covered  with 
old  and  filthy  carpets,  that  the  carpets  be  taken  up,  the 
floors  painted  and  rugs  provided.  Too  much  attention 
cannot  be  given  to  the  bedding.  It  must  be  thoroughly 
aired  from  time  to  time  and  kept  clean.  No  bedding  must 
be  used  which  is  worn  out  and  unfit  for  further  use  Pil- 
low slips  and  sheets  must  be  washed  and  ironed  as  often 
as  a bed  is  assigned  to  a different  guest.  All  bed  covers 
should  be  made  of  washable  material.  Washable  blank- 
ets and  bedspreads,  whenever  possible,  should  be  substi- 
tuted for  quilts.  The  under  sheet  must  be  of  sufficient 
size  to  completely  cover  the  mattress  and  fold  under  on 
sides  and  ends.  The  top  sheet  must  be  of  equal  width 
and  at  least  ninety-six  inches  long  after  being  laundered. 


10 


RESULTS  OF  INSPECTION. 

As  to  the  results  obtained  in  the  hotels  and  restau- 
rants of  the  State  through  inspection,  will  say  that  they 
are  numerous  and  varied  and  quite  satisfactory.  It  is 
indeed  gratifying  to  note  the  many  necessary  improve- 
ments that  have  been  made  in  the  hotels  and  restaurants 
during  the  short  time  that  the  hotel  law  lias  been  in  op- 
eration. The  fact  that  we  have  a law  governing  hotels 
and  restaurants  serves  as  a stimulus  to  hotel  and  restau- 
rant men  and  causes  them  to  take  more  interest  in  their 
business.  The  hotel  rules  and  regulations  as  enforced 
by  the  Hotel  Inspector  and  his  Deputy  are  practical,  and 
provide  a standard  that  can  be  attained  by  the  small 
hotels  as  well  as  the  larger  ones.  Many  proprietors  of 
hotels  and  restaurants  that  were  not  up  to  the  standard 
set  forth  in  the  hotel  and  restaurant  rules  and  regulations 
showed  a willingness  to  co-operate  by  making  the  neces- 
sary improvements  before  an  inspection  was  made  by  the 
Hotel  Inspector  or  Deputy.  This  fact  alone  well  demon- 
strates the  necessity  of  having  a definite  standard  for 
hotel  men  to  follow. 

Before  the  enactment  of  the  hotel  law  there  was  no 
restriction  or  penalty  placed  on  the  management  of  a 
hotel  or  restaurant  for  conducting  an  unsafe  and  insan- 
itary place,  and,  regardless  of  fitness,  many  undesirable 
persons  were  known  to  engage  in  the  hotel  and  restaurant 
business,  and  allowed  to  conduct  unsafe  and  insanitary 
places,  thus  working  a hardship  on  the  traveling  public 
and  detracting  from  the  dignity  of  the  business. 

In  many  cases  proprietors  have  reported  to  the  Ho- 
tel Inspector  that  hotel  inspection  had  been  of  great  value 
to  them  in  the  way  of  having  a good  influence  on  their 
help,  the  help  realizing  that  an  inspection  would  reveal 
neglect  on  their  part,  satisfactorily  perform  the  work 
assigned.  Many  employes  are  known  to  follow  closely 
the  rules  and  regulations  in  the  performance  of  their 
duties  in  hotels  and  restaurants. 


11 


ITS  GOOD  INFLUENCE. 


The  operation  of  the  hotel  law  has  its  good  influence 
upon  the  traveling  public.  Guests  are  not  slow  to  see 
and  appreciate  improvements  made  in  hotels  whereby 
they  will  be  benefited.  The  guests  who  appreciate  safe 
and  sanitary  conditions  have  been  overheard  scoring 
their  fellow  travelers  whom  they  knew  possessed  habits 
that  are  far  from  being  helpful  to  proprietors  of  clean 
places.  Such  a practice  on  the  part  of  travelers  will 
have  a good  influence  in  general,  and  will  eventually  be 
in  favor  of  the  hotel  men. 


SAFETY  APPLIANCES. 

Fire  escapes,  rope  ladders  and  other  safety  appli- 
ances have  been  erected  and  installed  in  the  following 
hotels  and  affidavits  are  on  tile  in  our  office  showing  that 
same  have  been  completed,  to -wit : 


Kelly  Hotel 

Hotel  Annex 

Lancaster  Hotel 

Hotel  Meadows 

Hotel  Mayfield .... 

Fordliam  Hotel 

Seven  Gables  Hotel  .. 

Wilhelm  Hotel  

Ashland  Hotel  

Princeton  Hotel  

Henrietta  Hotel  

Hotel  Kingdom  

Planters  Hotel  

Columbus  Hotel 

Armstrong  Hotel  

Merchants  Hotel 

Campbellsville  Hotel 

Central  Hotel 

White  Hall  Hotel  

St.  James  Hotel 

St.  Charles  Hotel  

Central  Hotel  

Hotel  Hall  


Harlan 

: Danville 

Georgetown 

Fulton 

Mayfield 

Paris 

Burnside 

Paducah 

Ashland 

Princeton 

Princeton 

Henderson 

Owensboro 

Owensboro 

Slielbyville 

Campbellsville 

Campbellsville 

Maysville 

Maysville 

Maysville 

Maysville 

Lexington 

Mayfield 


12 


Belvedere  Hotel Paducah 

Illinois  Hotel •. Paducah 

St.  Nicholas  Hotel Owenton 

Annex  Phoenix  Hotel , Lexington 

Mansard  Hotel Bowling  Green 

Commercial  Hotel Cynthiana 

Stamper  Hotel Olive  Hill 

Kentucky  Booming  House Louisville 

Bohemian  Hotel 4 Louisville 

Courtlandt  Apartment  Hotel Louisville 

Commercial  Hotel Warsaw 

Boby  House Owensboro 

New  Hardesty  Hotel Lebanon 

Vaughan  Hotel Lebanon 

Elkton  Hotel Elkton 

Shively  Hotel Catlettsburg 

Alger  Hotel Catlettsburg 

McDowell  Hotel Central  City 

Summitt  Hotel Dawson  Springs 

Pike  Hotel Pikeville 

Harrod  House Harrodsburg 


HOTELS  DESTBOYED  BY  FIRE. 


Blue  Grass  Inn Southgate 

Cumberland  Hotel Burnside 

Nicholas  Hotel  Nicholasville 

Alexander  & Adams  Hotel  Somerset 

Newtonian  Hotel Somerset 

Baker  Hotel Burksville 


CONCLUSION. 

We  appreciate  very  much  the  assistance  given  this 
Department  by  the  State  Board  of  Health,  the  Pure  Food 
Commission,  and  the  Fire  Marshal,  as  they  have  co- 
operated  with  us  whenever  it  was  requested. 

It  has  been  our  endeavor  to  conduct  this  Depart- 
ment in  a businesslike  manner  and  at  the  same  time 
economically;  in  this  direction  we  have  been  materially 
assisted  by  Miss  Ethel  M.  Douglas,  our  stenographer, 
who  has  carried  on  the  routine  in  this  office  in  our  ab- 
sence while  on  inspection  trips,  and  much  is  due  her  in 


13 


the  efficient  manner  in  which  the  records  and  details  have 
been  kept  from  day  to  day. 

We  want  to  thank  yon  personally  for  the  many  ex- 
cellent suggestions  given  ns  which  have  aided  ns  in  car- 
rying out  the  law. 

We  beg  to  remain, 

Very  respectfully, 

J.  L.  Reed, 

Hotel  Inspector. 

Lyne  Herndon, 

Deputy  Hotel  Inspector. 

EXHIBIT  “A.” 

Fees  Collected  During  1914  and  Turned  Over  to  Au- 
ditor of  Public  Accounts. 

From  June  16th  to  December  31st. 

Receipts. 

June  . $532.85 

July  881.63 

August 960.93 

September  , 817.26 

October  „ 544.51 

November 185.08 

December 692.05 


Total  ...  $4,614.31 

Rebate  checks 78.12 

Checks  returned,  no  funds 13.77 

Bank  balance,  Jan.  1st 3.98 


Total  deposits  during  1914 $4,710.18 


14 


Disbursements  During  1914. 
From  June  16th  to  December  31st. 


Salaries 
Office  Supplies 
Printing  and  Stationery 
Postage  and  Telephone 

Traveling  Expenses $4,108.22 

Rebate  checks,  1914 .'.  78.12 

Checks  returned,  afterwards  paid , 13.77 

Bal.  in  Auditor’s  office  Jan.  1st . 506.09 


$4,708.20 

Balance  in  bank,  Jan.  1st 3.98 


$4,710.18 


EXHIBIT  “B” 

Fees  Collected  During  1915  and  Turned  Over  to  Au- 
ditor or  Public  Accounts. 

From  January  1st  to  November  30th. 

Receipts. 


January $2,453.49 

February . 622.25 

March 618.40 

April  663.93 

May  610.45 

June 331.65 

July 402.50 

August ..... 323.45 

September 274.80 

October 157.15 

November 108.95 


Total  collection  for  1915 $6,567.02 

Balance  with  Auditor  Jan.  1st 506.09 

Balance  in  bank  Jan.  1st 3.98 


Grand  total  $7,077.09 


15 


Disbursements  During  1915. 

From  January  1st  to  November  30tli. 

January .1. $ 549.52 

February 561.59 

March 547.53 

April  592.05 

May 548.09 

June 544.93 

July 583.19 

August 563.26 

September 527.81 

October 571.00 

November  529.74 


$6,118.71 

Rebate  check  given  in  1914,  paid  in  1915 3.50 

Additional  fee  collected,  paid  Nov.  30th,  1915 .48 


Total  disbursements  for  1915 $6,122.69 

Total  fees  1915  $7,077.09 

Total  distribution  in  1915  * 6,122.69 


Our  balance  Nov.  30th,  1915 $954.40 

Auditor’s  Balance  Nov.  1st  $1,336.89 

Disbursements  Nov.  30tli 529.74 


Balance  $807.15 

Paid  Auditor  Nov.  30th .’. 109.43 


Total  balance  Nov.  30th $916.58 

Charged  against  this  Dept,  by  the  Auditor  of 

which  we  have  no  record 37.82 


$954.40 


